Artichoke-Potato Gratin


  • 1 can (370 ml) artichoke hearts, drained (but save the liquid)
  • 450 grams potatoes, peeled and boiled, cut into bite sized pieces
  • 1 vegetable bouillon cube
  • 1/2 cup soy milk or soy cream
  • lemon juice
  • 1 tbs. cornstarch
  • cayenne pepper
  • nutmeg
  • soy cheese (optional)


  • Peel and cook (boil) the potatoes.
  • Preheat the oven to 220 (C)
  • Remove from the water cut the potatoes and place in an oiled or greased baking dish.
  • Open the can of artichoke hearts and pour the liquid into a bowl.
  • Cut the artichokes into bite sized pieces and place in the baking dish with the potatoes.
  • To make the sauce for the gratin, I used a 1/2 cup of soy cream the liquid from the artichokes, the seasonings and 1 tablespoon of cornstarch.
  • Place all of these ingredients in a sauce pan and cook, stirring constantly until thickened.
  • When the sauce is thick, pour it over the potatoes and artichokes.
  • If you wish you can grate a bit of soy cheese on the top, although we did not find it necessary, it tastes lovely as it is.
  • Place the gratin in an 220(C) oven for 10-15 minutes or until golden brown on top.

A very fancy alternative, would be to puree a 2nd can of artichoke hearts and make the sauce from that. You could also add 2-3 tablespoons of ground almonds to thicken the sauce.

We served the gratin together with some delicious Tofu Nut Pecan cutlets.

Artichoke-Potato Gratin with Tofu Pecan cutlets

The recipe for the Tofu Pecan cutlets is available on Vegan Grandma’s blog. We documented the making of the cutlets in another post.